Cheese Tortellini in Light Broth

  • prep time10 min
  • total time 30 min
  • serves 8 - 10
Giada De Laurentiis
Giada De Laurentiis Everyday Italian

These cheesy tortellini are served up with homebaked Parmesan crisps, all ready in just half an hour.

29 Ratings
Directions for: Cheese Tortellini in Light Broth



8 cups low-salt chicken broth

Freshly ground black pepper

2 (9-oz) packages refrigerated cheese tortellini

2 Tbsp chopped fresh Italian parsley leaves

Parmesan Crisps

½ cup grated Parmesan



1. Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.

2. Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan crisps and serve.

Parmesan Crisps

1. Preheat oven to 400ºF.

2. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.

3. Bake for 3 to 5 minutes or until golden and crisp. Cool. Yield: 8 to 10 crisps.

See more: Soup, Lunch, African, Bake, Cheese, Pasta

More Recipes You'll Love